Rödbetssallad (traditional apple and beetroot side salad)

A staple on any Scandinavian smörgåsbord, this salad can be enjoyed on its own or with meatballs. Scandinavian pickled beetroot tends to be sweeter than British, so make sure you buy a sweet variety or add a little icing sugar to balance any sharpness.

  • Preparation time: 10 minutes, plus chilling
  • Total time: 10 minutes, plus chilling

Serves: 4


300g pickled sweet baby beetroot, drained

½(half) granny smith or other sharp green apple, peeled

50g mayonnaise

50g crème fraîche

squeeze lemon juice

dash balsamic vinegar

1 tbsp chopped chives 


1. Cut the beetroot and apple into 1cm pieces, then mix both in a bowl with the mayonnaise and crème fraîche. You are looking for a good creamy consistency and a medium-pink colour. Season and add more mayo and crème fraîche to taste. Chill for 2-3 hours (or overnight). Just before serving, stir in the lemon juice and balsamic vinegar, and scatter over the chives.